These brownie truffles are so incredibly simple. You would not even believe it! All you have to do is bake a batch of brownies (a bit undercooked is preferable) and then crumble them up with a fork. Add a bit of chocolate frosting to the crumbles and form into balls. That is it for the truffle! From there, you just have to decorate and that is the fun and easy part. If your family loves chocolate as much as mine does, you have got to give this a try!
Check out what our friends over at Tastes Better From Scratch had to say about this:
“Homemade brownies rolled and dipped in chocolate!”
Simple, easy and you will not believe how delicious!
Ingredients
4 ounces unsweetened Hershey’s baking chocolate
1 cup Land O’ Lakes butter (2 sticks)
4 Eggland’s eggs
2 cups Domino granulated sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal all-purpose flour
½ teaspoon Baking powder
12 ounce semi-sweet chocolate chips
to taste sprinkles (for topping – optional)
to taste Hershey’s milk chocolate (melted, for topping – optional)
Instructions
Preheat oven to 350 degrees F. Grease well a 9×13” inch pan.
Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
In a large bowl beat the eggs, sugar, and vanilla until light and fluffy. While mixing, slowly add the melted chocolate.
In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Pour batter into greased pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.
Remove from oven and allow to cool completely.
Once brownies are cool I like to cut off and remove the very outer edge where a “crust” sometimes forms. Then use a fork to fluff the mixture into crumbs. Take a small cookie scoop (or just use your hands) to roll the brownie crumbs into 30-35 small balls. Place them on a large, parchment lined baking sheet. Place in the freezer for 20-30 minutes or until firm.
Melt the chocolate in a double boiler or in the microwave until smooth. Use a spoon to roll the brownie balls in the melted chocolate–I remove them with a fork to allow the excess chocolate to drip off. Place the truffles carefully on parchment paper. At this point you could add spinkles if desired. Refrigerate until set. After they were set, I drizzled mine with melted milk chocolate.
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Quick Tip: These are best stored in the fridge. Remove 5 minutes before serving.
Thanks again to Tastes Better From Scratch for this amazing recipe.